Prep time: 15-20 minutes

Cook time: 20-30 minutes

Materials:

• 1 cup orzo
• 2 chicken breasts (about 1 lb.) sliced into 1/2 inch thick cutlets
• 5 garlic cloves minced
• 1 cup spinach
• 3/4 cup sun-dried tomatoes chopped
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1/3 cup flour
• 1 tsp paprika
• 1 tsp oregano
• Salt and pepper to taste
• 1 tbsp. basil
• 2 tbsp. unsalted butter
• 2 tbsp. Olive oil

Process:

1. In a mixing bowl combine the flour, salt, pepper, oregano and paprika. Mix well.
2. Coat the chicken cutlets in the flour mixture and set aside.
3. In a large skillet with high sides add in the unsalted butter and olive oil. Keeping the heat on medium/ high let the butter melt.
4. Once melted add in the chicken and cook 2-3 minutes per side, or until chicken is fully cooked through.
5. Remove cooked chicken onto a clean plate and set aside.
6. Into the same skillet add in the garlic and cook for 60-90 seconds.
7. Add in the sun-dried tomatoes and cook for another 60-90 seconds.
8. Add in the uncooked orzo and coat in the oil and juices of the tomatoes.
9. Add in the chicken stock.
10. Cover and lower the heat to a simmer.
11. Cook for 13-15 minutes or until orzo is al dente.
12. Add in the heavy cream and mix well to incorporate.
13. Season with salt and pepper to taste, as well as dried basil (you can use fresh instead if you’d like).
14. Add in the spinach as well as the cooked chicken.
15. Cook for a few minutes until the chicken warms through and spinach wilts.
16. Remove from heat and add the parmesan cheese.
17. Plate and ENJOY!